FKN-Systems

Title: U.S. MINTS
Categories: Cookies, Brownies
Yield: 24 Servings

======== BROWNIES ========
1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate
- finely chopped
1/2 c Unsalted butter
- cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe
3 Extra-large eggs
- room temperature
3/4 c Sugar; PLUS:
2 tb Sugar

======== GLAZE ========
6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate
- finely chopped
5 tb Unsalted butter
- cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and
preheat to 350 F. Butter sides of 9-inch square baking pan with
2-inch-high sides. Fold 18x12-inch piece in half crosswise. Line pan
with foil, allowing foil to extend over two sides. Butter foil. Melt
both chocolates and butter in heavy medium saucepan over very low
heat, stirring until smooth. Cool. Sift flour and salt into small
bowl. Mix cream, espresso powder and creme de menthe in small cup.
Using electric mixer, beat eggs and sugar in large bowl until frothy.
Fold in coffee mixture and then melted chocolate. Fold in dry
ingredients. Spread batter evenly in prepared pan. Bake until
toothpick inserted in center comes out with some moist crumbs still
attached, about 25 minutes (surface may crack). Gently press down on
any raised surfaces to flatten slightly. Cool 30 minutes on rack. FOR
GLAZE: Melt both chocolates and butter in heavy small saucepan over
low heat, stirring until smooth. Let stand until cool enough to
spread. Spread glaze over brownies. Let stand 4 hours at room
temperature. Lift brownies from pan using foil sides. Cut into
squares. (Can be prepared 1 day ahead. Store in airtight container.)